If you adore desserts that balance the perfect blend of sweet and tart, then you are absolutely going to love making and sharing this Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe. This pie brings together the juicy brightness of ripe strawberries and the unique tang of rhubarb in a buttery, flaky crust that sets it apart as a cherished homemade treat. Each bite delivers warm nostalgia with a fresh twist, making it a must-have for any gathering or just a cozy night in with a slice and a cup of tea.
Ingredients You’ll Need
This recipe calls for straightforward, wholesome ingredients that come together in harmony to create a pie bursting with flavor. Each one plays a vital role, from the vibrant fruits lending both color and zing to the spices and thickening agents that elevate the texture and aroma.
- 2 cups diced rhubarb: Adds that signature tartness essential to balance the sweetness.
- 2 cups sliced strawberries: Provides juicy sweetness and a lovely pink hue to the filling.
- 1 1/2 cups granulated sugar: Sweetens the tart fruit perfectly without overpowering it.
- 1/4 cup cornstarch: This thickener ensures the filling sets up nicely, so it isn’t runny.
- 1/2 teaspoon ground cinnamon: Lends a subtle warmth that enhances the overall flavor.
- 1/4 teaspoon salt: Balances and deepens the sweetness and fruitiness in the pie.
- 1 tablespoon butter: Adds richness and a silky finish when dotted on top of the filling.
- 1 pie crust (unbaked): A flaky base and topping that frames the fabulous fruit filling beautifully.
How to Make Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe
Step 1: Preheat and Prepare
Begin by turning on your oven to 400°F (200°C). Preheating is key to achieving that golden, flaky crust and perfectly baked filling. While it warms, gather your ingredients and prep your fruit.
Step 2: Mix the Fruit Filling
In a large bowl, combine the diced rhubarb, sliced strawberries, sugar, cornstarch, cinnamon, and salt. Stir everything thoroughly to ensure every piece is well coated. This mixture is the heart and soul of your Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe, so take time to blend those flavors evenly.
Step 3: Fill the Pie Crust
Pour your luscious fruit filling into the unbaked pie crust. Spread it out evenly so every slice will have plenty of that delightful fruit blend.
Step 4: Add the Butter
Cut your butter into small bits and dot it across the filling. These buttery pockets add richness and depth as the pie bakes, balancing the tartness perfectly.
Step 5: Seal with the Top Crust
Lay the second pie crust over the filling, then press and crimp the edges to seal. This keeps all those delicious juices inside, while forming that beautiful classic pie shape.
Step 6: Vent the Pie
Cut several slits in the top crust to let steam escape. This step helps the filling thicken as it bakes and prevents a soggy crust.
Step 7: Bake to Perfection
Place your pie in the preheated oven and bake for 50-60 minutes. Keep an eye on the crust – when it turns golden brown and you see bubbling fruit filling, it’s ready! If the edges brown too quickly, cover them with foil to avoid burning.
Step 8: Cool Before Serving
Remove the pie and let it cool for at least two hours. This waiting time lets the filling set beautifully so every slice holds together perfectly.
How to Serve Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe
Garnishes
Serving this pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream takes it to the next level. A sprinkle of powdered sugar or a few fresh strawberry slices on top also adds eye-catching charm and an extra burst of sweetness.
Side Dishes
Since the pie is quite rich in flavor, opting for light accompaniments like a crisp green salad or refreshing cucumber water helps balance the meal and keeps the spotlight on your Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe.
Creative Ways to Present
For a fun twist, try turning the pie into mini hand pies using muffin tins or cutting the baked pie into squares and serving them alongside a drizzle of berry coulis. These ideas make the dessert approachable and perfect for parties or casual get-togethers.
Make Ahead and Storage
Storing Leftovers
Leftover pie should be covered tightly with plastic wrap or foil and refrigerated. It will typically keep fresh up to 3-4 days, making it easy to enjoy your favorite Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe anytime.
Freezing
You can freeze unbaked pies by wrapping them securely and keeping them in the freezer for up to two months. To enjoy later, thaw overnight in the fridge and then bake as directed for fresh-from-the-oven goodness.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for about 15-20 minutes to regain that flaky crust and warm filling. Avoid microwaving as it can make the crust soggy.
FAQs
Can I use frozen strawberries or rhubarb for this pie?
Absolutely! Just be sure to thaw and drain any excess liquid from frozen fruit before mixing the filling. This helps prevent the pie from becoming too watery.
What if I don’t have cinnamon on hand? Can I skip it?
Yes, you can skip the cinnamon if needed. While it adds a nice warmth, the strawberry and rhubarb combo shines beautifully on its own.
How do I prevent the bottom crust from getting soggy?
Make sure to use cornstarch as a thickener and bake the pie on the lower rack in the oven so the bottom crust cooks thoroughly and stays crisp.
Can I make this pie gluten-free?
Yes, substitute the regular pie crust with a gluten-free pie crust available in stores or homemade. The filling stays the same, offering the same great taste and texture.
Is it possible to make this pie vegan?
Definitely! Use a vegan pie crust and swap butter for a plant-based alternative, like coconut oil or vegan margarine.
Final Thoughts
Making this Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe in your own kitchen is an absolute joy that brings warmth and happiness to any table. Its vibrant flavors and satisfying textures make it the perfect dessert to share with loved ones. So don’t wait—grab your ingredients and start baking this timeless pie that never fails to impress!
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Strawberry Rhubarb Pie: A Sweet and Tart Classic Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Strawberry Rhubarb Pie offers the perfect balance of sweet strawberries and tart rhubarb, combined with a cinnamon-spiced filling and a buttery flaky crust. Baked to golden perfection, this pie is a delightful dessert for any occasion, providing a comforting and nostalgic treat.
Ingredients
Filling
- 2 cups diced rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon butter
Crust
- 1 pie crust (unbaked)
- 1 pie crust (unbaked) for covering
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare the filling: In a large mixing bowl, combine the diced rhubarb, sliced strawberries, granulated sugar, cornstarch, ground cinnamon, and salt. Stir thoroughly to coat the fruit evenly with the sugar and spices.
- Assemble the pie: Pour the prepared fruit mixture evenly into the unbaked pie crust placed in a pie dish.
- Add butter: Dot the top of the fruit filling with small pieces of butter to add richness.
- Cover with top crust: Place the second pie crust over the filled pie and crimp the edges together to seal the pie completely.
- Vent the pie: Cut several slits into the top crust to allow steam to escape while baking, which prevents the crust from becoming soggy.
- Bake the pie: Place the pie in the preheated oven and bake for 50 to 60 minutes until the crust is golden brown and the filling is bubbly. After 30 minutes, check the pie and cover the edges of the crust with foil if they begin to brown too quickly.
- Cool the pie: Remove the pie from the oven and let it cool for at least 2 hours to allow the filling to set properly before slicing and serving.
Notes
- Use fresh rhubarb and strawberries for the best flavor and texture.
- If you prefer a more tart pie, reduce the sugar slightly.
- Cover the edges of the crust with foil during baking to prevent burn spots.
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Allow adequate cooling time as this helps the filling thicken and makes slicing easier.
